Simple Pancake Recipe
Fluffy, lightly sweet, and made from common pantry staples, these pancakes are a reliable go-to for weekend mornings. The batter comes together in minutes, and each batch cooks up golden in under 20 minutes total.
Equipment
- Mixing Bowl
- Whisk
- Non-stick skillet
- Spatula
Ingredients
- 1 cup all-purpose flour preferably unbleached
- 2 tablespoons granulated sugar white
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt fine
- 1 cup buttermilk
- 1 large egg room temperature
- 2 tablespoons unsalted butter melted
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, egg, and melted butter. Whisk until smooth and fully incorporated.
- Gradually add the wet ingredients to the dry ingredients, gently whisking until just combined. Be careful not to over-mix; a few small lumps are fine.
- Heat a non-stick skillet over medium heat (about 350°F/175°C). Grease lightly with butter or cooking spray.
- Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until small bubbles appear on the surface and the edges look set, about 2–3 minutes.
- Flip the pancakes and cook on the other side for an additional 2–3 minutes, until golden brown. Repeat with remaining batter.
Notes
Tammy’s Tips:
- For extra fluffiness, allow the batter to rest for 5 minutes before cooking.
- If buttermilk is unavailable, mix 1 tablespoon of lemon juice with 1 cup of milk as a substitute.
- For a richer flavor, add a dash of vanilla extract to the wet ingredients.
- These pancakes are versatile; consider adding ingredients like blueberries, chocolate chips, or a sprinkle of cinnamon to the batter.
Nutrition
Calories: 243kcalCarbohydrates: 33gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 68mgSodium: 470mgPotassium: 134mgFiber: 1gSugar: 9gVitamin A: 342IUCalcium: 141mgIron: 2mg
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